Full of beans
IN MY KITCHEN: Kaushy Patel from Prashad, Drighlington.
twice in warm water then drain. Crush the chillies, garlic and ginger with a pinch of salt using a pestle and mortar (or blender) to make a fine masala paste.
Heat the oil in large pan for about 90 seconds over medium heat then add the mustard seeds. When they start to pop, add the carom seeds and reduce the heat to low.
Add the asafetida, masala paste, beans, aubergines, turmeric, ground coriander, salt and sugar and stir gently. Increase the heat to medium, stir in the half the chopped coriander and 300ml of boiling water, then cover the pan and bring the mixture to the boil.
Reduce the heat to low, simmer for five to six minutes then stir in the tomatoes and the remaining chopped coriander.
Cover the pan again and cook for a further five minutes, then remove from the heat. Set aside to rest (still covered) for at least 10 minutes to allow the flavours to infuse.
When you are ready to eat, reheat over a medium heat until piping hot and serve with boiled Basmati rice.